Shellfish Free Buttermilk Brine
Tangy, smoky, and just the right amount of spicy, this buttermilk brine transforms ordinary chicken into something genuinely crave-worthy. The combination of smoked paprika, garlic powder, onion powder, and a hit of cayenne builds deep, layered flavor that works its way into every bite during the long soak. Buttermilk's natural acidity tenderizes the meat beautifully without making it mushy — as long as you stick to the 8-to-24-hour window, you'll pull out chicken that's juicy all the way through. It works with bone-in thighs, drumsticks, breasts, or even a whole spatchcocked bird, so you can adapt it to whatever cut you have on hand. Every single ingredient here is naturally free of shellfish and shellfish derivatives, with no hidden seafood-based additives to worry about — just clean pantry staples doing exactly what they're supposed to do. If you like a little extra kick, the optional hot sauce and cayenne take things up a notch without overwhelming the other flavors. Once you try brined chicken, plain unbrined chicken is going to feel like a serious downgrade.
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Learn more →Ingredients
4 servings
- 2 cups buttermilk
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- 1 tbsp hot sauce (optional)
Instructions
- 1
Whisk together the buttermilk, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne and hot sauce, if using, in a large bowl until the salt is fully dissolved.
- 2
Add up to 4 lbs of chicken pieces (bone-in thighs, drumsticks, breasts, or a spatchcocked whole bird) to the brine, turning to coat thoroughly. Transfer to a large zip-top bag or keep in the bowl covered tightly with plastic wrap.
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